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Bowl of Tomato Basil Gnocchi Soup topped with coconut milk and parsley.
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4.89 from 17 votes

Creamy Tomato Basil Gnocchi Soup

This tomato gnocchi soup features tender potato dumplings in a rich, ultra-creamy tomato basil broth that's completely dairy-free. It's intensely flavorful, satisfying comfort food that's easy to make in just one pot — perfect for chilly nights when you want something hearty without the fuss.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soups
Cuisine: American, Italian
Servings: 4
Calories: 395kcal
Author: Alissa Saenz

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 (14 ounce/397 gram) cans fire-roasted tomatoes
  • 2 cups vegetable broth
  • ¼ teaspoon red pepper flakes, or to taste
  • 1 cup full-fat coconut milk, plus extra, for drizzling on top (optional)
  • 1 (16 ounce/454 gram) package shelf stable mini gnocchi
  • 1 cup chopped fresh basil, packed (1 large or 2 medium bunches)
  • Salt and pepper, to taste
US Customary - Metric

Instructions

  • Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
  • Add the garlic and sauté it for about 1 minute, until very fragrant, stirring constantly.
  • Stir in the tomatoes, broth, and red pepper flakes. Raise the heat and bring the mixture to a boil. Lower the heat and simmer for about 20 minutes, stirring occasionally, until the liquid reduces slightly. 
  • Blend the soup, either using an immersion blender or by transferring it to a standard blender or food processor in batches, then returning it to the pot. Always use caution when blending hot liquids.
  • Stir in the coconut milk, then raise the heat to bring the soup back up to a simmer. Stir in the gnocchi and simmer for about 3 to 5 minutes more, until the gnocchi are tender (gnocchi cooking times vary — refer to the package instructions). 
  • Remove the soup from the heat. If you'd like, you can thin it with a bit of additional broth or coconut milk at this point. Stir in the basil and season the soup with salt and pepper to taste.
  • Ladle into bowls and optionally top with a drizzle of coconut milk. Serve.

Nutrition

Serving: 1.5cups | Calories: 395kcal | Carbohydrates: 56g | Protein: 8g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1171mg | Potassium: 197mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1398IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 7mg